Open Faced Toasted Sunrise Sandwich

     Breakfast is the most important meal of the day, that being said....  Good Morning Open Faced Toasted Sunrise Sandwich!!!  Anytime you top my home made Slim Buns with Eggs, Avocado, and Bacon its going to be a good good day!!!  Plus, the entire thing is only 208 calories, 8.7g net carbs and 16.3g protein.

Ingredients~
1 medium Zucchini, ends cut off
1/2 cup baked and skinned Sweet Potatoes
1 large Egg
1/3 cup Egg Whites
2 scoops Mulit Purpose Quest Protein Powder
1 cup Bob's Red Mill Oats
1/3 cup Bob's Red Mill Oat Flour
1 teaspoon Baking Powder
Spray Butter

1 slice Turkey Bacon

1 Large Egg

1/2 oz sliced Avocado

     Chop Zucchini into large chunks and place in Food Processor and blend til smooth, add Sweet Potatoes and continue to blend thoroughly.  Transfer to bowl and stir in Egg, Egg White, Protein Powder, Oats, Oat Flour and Baking Powder til smooth.  Drop 2 Tablespoons on Silpat lined cookie sheet and spread into a circle, repeat with remaining batter. Bake at 350 for 15 minutes.  Remove and cool.  Add slice of Turkey Bacon to skillet and brown on each side, remove and add Egg to same skillet and top with lid so as to cook the Egg on top as well, sprinkle with pepper.  Toast 2 Slim Buns, remove and spray with Spray Butter, top with slice of cooked Bacon, sliced Avocado and finish with Egg.  Enjoy  ;)

For 10 dollars off your first 30 dollar order at Vitacost.com click http://goo.gl/jjEvV7.

Sweet Potato Zucchini Oat Slim Buns

     Aaaaahhhhh Bread, get into my life!!!  Fear of carbs has kept my bread intake to a minimum .... UNTIL NOW .....!!!!  Halleugha, pass the butta!!! This creation gives you a wonderfully soft, slightly sweet Slim Bun that melts in your mouth with every bite.  The creation possibilities are endless for breakfast, lunch or healthy snack!  For 2 Slim Buns, it is only 85 calories, 8.4g net carbs and 8g protein.  This recipe makes 11 buns, or 22 halves.  And don't forget to have a few Quest Potato Chips with your sandwich to make your meal complete  ;)

Ingredients~
1 medium Zucchini, ends cut off
1/2 cup baked and skinned Sweet Potatoes
1 large Egg
1/3 cup Egg Whites
2 scoops Mulit Purpose Quest Protein Powder
1 cup Oats
1/3 cup Oat Flour
1 teaspoon Baking Powder
Sliced Ham
Cheddar Cheese
Vegan, Light or Lemonaise Mayonaise

     Chop Zucchini into large chunks and place in Food Processor and blend til smooth, add Sweet Potatoes and continue to blend thoroughly.  Transfer to bowl and stir in Egg, Egg White, Protein Powder, Oats, Oat Flour and Baking Powder til smooth.  Drop 2 Tablespoons on Silpat lined cookie sheet and spread into a circle, repeat with remaining batter. Bake at 350 for 15 minutes.  Remove and cool.  To make Ham sandwich, sprinkle one half with Cheddar Cheese and microwave for 10 seconds til melty, top with Ham and spread with your favorite Mayo from Vitacost.com.  Enjoy  ;)

For 10 dollars off your first 30 dollar order at Vitacost.com click http://goo.gl/jjEvV7.

White Chocolate Raspberry Cheesecake

     Nothing says celebrate like combining White Chocolate and Raspberries!!!  So get your party on, head to the kitchen and whip up a White Chocolate Raspberry Cheesecake with White Chocolate Ganache!!! For a fourth of the Cheesecake with a teaspoon of Ganache it is only 239 calories, 10g net carbs and 29g protein.  Let the fun begin  ;)

Ingredients~
1 Double Chocolate Chunk Quest Bar
4oz Fat Free Cream Cheese, softened to room temperature
6oz 0% Greek Fage Yogurt
1/2 cup Low Fat Cottage Cheese
1 Large Egg
1 scoop Quest Salted Caramel Protein Powder
1/4 cup Swerve Granular Erythritol
1 teaspoon Baking Powder
Dash Almond Extract
Dash Cinnamon
1/3 cup fresh Raspberries
1 White Chocolate Raspberry Quest Bar
- - - - - - - - - - -
1 Tablespoon Coconut Butter or Coconut Oil
15gms(1.5 Tablspoons or 1/2oz) Sunspire White Chocolate Chips
2 Tablespoons 30 cal/cup Blue Diamond Almond Milk
2 teaspoons Swerve Confectioners Erythritol
- - - - - - - - - - -
Fresh Raspberries for garnish

     Microwave unwrapped Double Chocolate Chunk Quest Bar for 12 seconds and pat onto Pam sprayed 6" Springform pan base, re snap into pan, set aside.  Blend together Cream Cheese, Yogurt, Cottage Cheese, Egg, Protein Powder, Erythritol, Baking Powder, Almond Extract and Cinnamon~pour into Springform pan.  Puree Raspberries in Magic Bullet, pour on top of batter and cut Raspberry Puree into batter with a knife in swirl pattern.  Slice unwrapped White Chocolate Raspberry Quest Bar into 4 lengthwise bars and bend each one into a slight curve and place around the inside rim of the pan, they should almost connect to make a complete circle around inner edge of pan.  Bake at 325 for 45 minutes, remove and chill overnight in fridge.  Make White Chocolate Ganache by combing last 4 ingredients in microwave safe bowl, heat in 20-30 second increments til melted and stirred smooth.  Serve Cheesecake with a teaspoon of Ganache and a few fresh Raspberries.  Enjoy  ;)

For 10 dollars off your first 30 dollar order at Vitacost.com click http://goo.gl/jjEvV7.

French Silk Pie

     As per my normal posts, this has nothing to do with the health of the body, rather its about the health of the heart.  A heart filled with love and steeped in tradition.  I have been making this pie since I was 14 years old.  It has become a family favorite and is a standard at every Christmas Eve dinner.  So this recipe holds 44 years of memories, relationships, family, togetherness and all of my most tender parts rolled into one.  Every bite holds emotions of the past, pleasure in the present and hope filled wonder for our future.  Wishing you all a very Merry Christmas Season, and the deepest gratitude and humility for all the loving support I have received over this past year.  In good health~paige

Ingredients~
3/4 cup Butter, softened
1 1/3 cup Sugar
2 squares Unsweetened Chocolates, melted and cooled
2 teaspoons Vanilla
3 large Eggs
- - - - - - - -
1 1/2 cups ground Graham Cracker Crumbs
3 Tablespoons Sugar
1/4 cup melted Butter
Dash Cinnamon
- - - - - - - -
Whipped Cream

     Cream Butter and Sugar well, blend in melted cooled Chocolate.  Add Vanilla, mix well.  Add Eggs, one at a time, beating 5 minutes ( very very important) after each Egg, chill in fridge.  Meanwhile, combine crumbled Graham Crackers, 3 Tablespoons Sugar, melted Butter, and Cinnamon and press into Deep Dish Pie Plate, bake at 350 for 10 minutes, remove and cool. Pour Chocolate mixture into Graham Cracker Crust and chill several hours or overnight.  Garnish with Whipped Cream, and shaved Chocolate ( I scrape chocolate squares with my fork tines to get shavings).  Makes 8 servings.  Enjoy  ;)



   

Vegetarian Chili

     Trying to cut back on Red Meats, fighting the Cholesterol Battle (like me), or lighten up dinner!!!???  Whelp, move over beef (at least on occasion), and hello Organic Soy Crumbles!!!  I ain't no Vegan, but I am open to cutting back, trying new things, and striving for health every moment of every day!!!  Small simple changes add up to big payoffs.  In my opinion, big dramatic changes never stick.  But maybe eating more Fish and Chicken, and adding a Vegetarian meal a week is a beginning.  Join me, won't you  :)

Ingredients~
1/4 cup Lucini Organics Premium Select EVOO
1 Yellow diced Onion
1 Tablespoon chopped jarred Garlic
Dash Cayenne
1 pound Soy Crumbles
Chili Seasoning Packet
3 Tablespoons Chili Powder
1 can Black Beans
1 can Kidney Beans
1 can Pinto Beans
3 cans Muir Glenn Petite Diced Tomatoes
1 can Corn, or Cream Style Corn
1 can refried Black Beans
Chili garnishings,  such as Cheese, Green Onion, light Sour Cream,  as desired

     In large stock pot, heat EVOO, Onion, Garlic and Cayenne til golden brown.  Add remaining ingredients and stir well.  Simmer for 15 minutes to blend flavors.  Serve with your favorite Chili Toppings.  Enjoy  ;)

For 10 dollars off your first 30 dollar order at Vitacost.com click http://goo.gl/jjEvV7.

Spaghetti Sauce Spaghetti Squash

     This was off the charts delish!  And you will NEVER know you are not carb loading, the flavor is simply amazing and left me wanting more, more, more!!!  Topping the Squash with Sauce totally takes on the Spaghetti flavor leaving you perfectly satisfied.  Finish off with a little Parmesan and visions of Italy will dance in your head  ;)

Ingredients~
2-3 Tablespoons Extra Virgin Olive Oil (EVOO)
1 Yellow Onion, diced
1/2 cup shredded Carrots
Tablespoon chopped jarred Garlic
Dash Cayenne
1 pound lean ground beef
28oz Crushed or Petite Diced Tomatoes
12oz Tomato Paste
1 Tablespoon dried Parsley
1 Tablespoon Italian Seasonings
1 teaspoon Salt
1 can sliced Mushrooms, drained
1 Spaghetti Squash
Shaved Parmesan, for garnish

     Heat EVOO in stock pot and add Onion, Carrots, Garlic, and dash Cayenne til golden brown.  Add ground Beef til cooked and crumble thoroughly, drain grease.  Add Tomatoes, Tomato Paste, Parsley, Italian Seasonings, Salt and simmer for an hour on low ( add a little water or V-8 if necessary if too thick).  While simmering, slice Squash length wise, remove seeds and strands to the trash ( don't put in disposal as it clogged mine), rub pulp with Olive Oil, season with Salt and Pepper,  place face down in foil lined pan and bake at 425 for 40-50 (it will depend on the size of your Squash) .  Remove and fluff strands from sides.  Add sliced Mushrooms to Sauce and pour over Spaghetti strands, topping with Parmesan.  Enjoy  :)

Shrimp Asparagus Stir Fry with Corn and Mushrooms

     I love Shrimp with just about everything, especially in a Stir Fry!!!  I also love combined with Onions, fresh Asparagus, Sweet Corn on the Cob, and sliced Mushrooms... and it goes with out sayin' that Shaved Parmesan makes all right with the world!!!  Make dinner plans that include all of my favorite things this week with out fail, you will thank me !!!  ;)

Ingredients~
4 small Ears of Sweet Corn
2-3 Tablespoons Lucini Organics Premium Select Extra Virgin Olive Oil
1 diced Yellow Onion
Tablespoon chopped jarred Garlic
Dash Cayenne
Bundle of fresh sliced Asparagus
Carton of fresh sliced Mushrooms
2 pounds fresh Shrimp, shelled and tails off
Shaved Parmesan
Pasta or Rice is optional, if you eat Carbs

     Bring large pot of water to boil and add 4 ears Corn, boil 5 minutes, drain and set aside to cool, once cooled cut Kernels from cob.  Heat EVOO in skillet, add diced Onion, Garlic, and Cayenne til golden brown.  Then add sliced Asparagus til crisp tender, next add Mushrooms til softened, and finish with addition of Shrimp til pink, stir in Corn Kernels til heated thru.  Dish up and top with Shaved Parmesan.  If you are a carb eater, you can serve over Pasta or Rice.  Enjoy  :)

For 10 dollars off your first 30 dollar order at Vitacost.com click on http://goo.gl/jjEvV7.

Butter Rum Cookies

     Butter Rum in a cookie... who woulda thunk it!!!???  I did, and its amazing!!!  This recipe makes 28 cookies, each one is 56 calories, 3.3g net carbs and 5g protein.  Treat yourself to all this Buttery Rumery goodness in each and every bite  ;)

Ingredients~
Vanilla Almond Quest Bar, torn into pieces
1/4 cup 30 cal/cup Almond Milk
2oz (48) Almonds
1/2 cup Reduced Fat Coconut Shreds
Large Egg
1/3 cup Egg Whites
4oz baked and cooled Sweet Potato
Dannon Greek Light&Fit Vanilla Yogurt
Box Sugar Free Butterscotch Pudding
2 scoops Cellucor Cinnamon Swirl Protein Powder
1 scoop Multi Purpose Quest Protein Powder
1 Tablespoon Butter Rum Extract
1 teaspoon Baking Powder
Dash Cinnamon
84 Butterscotch Chips

     Tear Vanilla Almond Quest Bar into pieces and stir in Almond Milk in microwave safe bowl for 30 seconds, stir til smooth and melted, repeat if necessary, set aside.  In food processor, grind Almonds and Coconuts til powdered, then add in Egg, Egg Whites, Sweet Potato, Yogurt, Pudding, Protein Powders, Extracts, Cinnamon, and melted Quest mixture til smoothly blended.  Drop by rounded Tablespoons on Silpat lined cookie sheet, top with 3 Butterscotch Chips on each cookie, and bake at 350 for 8-10 minutes.  Cookies may still look wet, but you don't want to over bake Protein products as they will dry out, they continue to set as they cool.  Enjoy  ;)

For 10 dollars off your first 30 dollar order at Vitacost.com click http://goo.gl/jjevV7.

Chocolate Chunk Coconut Pancakes

      Would you think less of me after confessing I licked the plate clean when I was done....literally had a tear in my eye ... it was kinda traumatic... BEST CHOCOLATE CHUNK COCONUT PANCAKES eva!!!  Gotta remember to get more of this in my life!!!  Rich Chocolate melty chunks of gooey goodness dripping in Maple Syrup while dissolving in your mouth with each bite being better than the last.... are you getting the picture here !!!???  Aaaannnddd.... wait for it ...wait for it ...only 380 calories, 7g net carbs and 56g of protein!!!  YES FIFTY SIX GRAMS OF PROTEIN!!!  Can you give me one reason you won't be making this today!!!???

Ingredients~

1 Double Chunk Chocolate Quest Bar, chopped into tiny bits

1/3 cup Egg Whites

1 scoop Multi Purpose Quest Protein Powder

2 Tablespoon Spectrum Decadent Blend Chia&Flax Coconut&Cocoa

2 Tablespoons Erythritol

1 teaspoon Baking Powder

Dash Cinnamon

Dash Vanilla

Walden Farms Maple Pancake Syrup

     After chopping Quest Bar into tiny bits, set aside.  Whip Egg Whites, Protein Powder, Chia&Flax Seed, Erythritol, Baking Powder, Cinnamon, and Vanilla in Magic Bullet til thick and fluffy.  Spray pan with Pam and pour a 1/4 cup batter into skillet and lay a 1/3 of Quest Chunks on top of batter and push down slightly, flip and cook other side til golden brown.  Repeat 2 more times til batter and chunks are completely used up.  Stack and top with Syrup.  Enjoy to your hearts desire  ;)

For 10 dollars off your first 30 dollar order at Vitacost.com click on http://goo.gl/jjEvV7.

Almond Joy Bars

     Hershey has "nuttin" on me!!!  You won't just be nuts over my Almond Joys, you will be "coconuts" over these melt in your mouth bars!!!  This recipe makes 6 bars, each one has 198 calories, 4.4g net carbs and 17g protein.  So don't be a "nut" and miss out on this delicious healthy treat, fill your tummy with "joy"  ;)

Ingredients~
2 Coconut Cashew Quest Bars
1/2 cup Reduced Fat Coconut Shreds
1/3 cup Walden Farms Maple Pancake Syrup
2 Tablespoons Coconut Flour
3 Tablespoons Egg Whites
Dash Coconut Extract
1/3 cup Thick Sliced Almonds
2 Double Chocolate Chunk Quest Bars
18 Salted Almonds

     Line a mini loaf tin pan with parchment paper in 6 of the slots, it will be easier to remove bars after baking.  Break each Coconut Cashew Bars into 3 equal parts, microwave all 6 pieces for 15 seconds and pat into bottom of each rectangle mini loaf tin.  Combine Coconut Shreds, Pancake Syrup, Coconut Flour, Egg Whites, and Coconut Extract til thoroughly blended, divide into 6 equal parts and pat on top of Cashew Quest Bars in the tins.  Place 1 Tablespoon of Sliced Almonds on top of each Coconut Mixture, then divide both Double Chocolate Chunk Quest Bars into 3 equal parts and microwave all 6 pieces for 15 seconds, pat into rectangles and lay on top of Sliced Almonds.  Top each Bar with 3 Salted Almonds, bake at 350 for 7 minutes.  Remove and cool.  Then lift bars from tin by pulling on the sides of the parchment paper, serve and Enjoy  :)

For 10 dollars off your first 30 dollar order at Vitacost.com click http://goo.gl/jjEvV7.

S'more PB Cookies & Cream Cupcakes Please

     What do you get when you combine FOUR Quest Bars into one luscious body of delicious goodness!!!??? ... a heavenly symphony of cupcake angels floating on a cloud!!!... that's what  ;)  All my favorite things in one cupcake liner... "don't get no bettaa than that"!  Each cupcake with Peanut Butter Chips and Tablespoon of Cream Cheese Frosting is 218 calories, 6.4g net carbs, and 22g protein.  ;)

Ingredients~
S'mores Quest Bar 
Peanut Butter Cup Quest Cravings
Cookies N Cream Quest Bar
Brownie Quest Bar
20 Sunspire Peanut Butter Chips
4 Tablespoons Cream Cheese Frosting (recipe below)

     Divide S'mores Bars into four equal parts and microwave for 15 seconds, pat into 4 Silpat cupcake liners to mold around the base and up the sides as far as it will go, forming a cupcake shell.  Press a Quest Cravings Peanut Butter Cup into the bottom of each shell.  Divide the Cookies N Cream into 4 equal parts and microwave for 15 seconds and pat softened bar into 4 circles and lay on top of the Quest Cravings Peanut Butter Cups.  Finish top layer by repeating the process with the Brownie Quest Bar, and placing 5 Peanut Butter Chips on each cupcake, bake at 350 for 5 minutes.  Remove, cool and pipe a Tablespoon of Cream Cheese Frosting on each center.  Enjoy  ;)

For 10 dollars off your first 30 dollar order at Vitacost.com click http://goo.gl/jjEvV7.

 Ingredients for Cream Cheese Protein Frosting ( makes 2 cups)~
1/2 cup 30 cal/cup Almond Milk
4oz Fat Free Cream Cheese, brought to room temperature
1/4 cup lowfat Cottage Cheese
1 scoop Vanilla Milkshake Quest Protein Powder
2 Tablespoons Coconut Flour 
1 Tablespoon Sugar Free Cheesecake Instant Pudding
1/3 cup Erythritol
10 drops French Vanilla Stevia
Dash Cinnamon
Dash Vanilla

     Mix first three ingredients in Magic Bullet til liquefied , then add in remaining ingredients and continue to blend til mixed thru.  Chill in fridge to thicken, store leftovers in fridge.  Makes 2 cups, each Tablespoon is 11.5 calories,.8g net carbs and 1.5g protein.

Stem and Leaf Satsumas Fudge Glazed Cheesecake

     Citrus Season is here!  While most varieties of citrus probably look familiar, Satsumas might not.  These little guys are eye candy, and they practically taste like candy, too!!!  Prized for their easy-to-peel nature, high juice content, and perfectly sweet-tart taste, Stem and Leaf Satsumas are a must-have right now.  Get in your car and drive directly to your nearest Whole Foods to find the best selection!!!  Then come home and make this divine Fudge Glazed Orange Cheesecake, you will drool over my candied Satsumas Orange Rind ... have a napkin handy  ;)  ps this makes 4 luscious pieces, each piece has 285 calories, 19g net carbs and 22g protein.

Ingredients~
6-8oz (about 3 medium) Stem and Leaf Satsumas or Nectarines, found at Whole Foods
4oz Fat Free Cream Cheese, brought to room temperature
2oz (48) Almonds, ground to powder in Food Processor or Magic Bullet
1 jumbo Egg
1/3 cup Egg Whites
5.3oz Siggi's Orange and Ginger Yogurt, found at Whole Foods
1 scoop Vanilla or Orange Protein Powder
1/3 cup Erythritol
1 teaspoon Baking Powder
Dash Cinnamon
Dash Vanilla
- - - - - - - - - - -
Medium size Stem and Leaf Satsumas, sliced into thin slices
Erythritol
5 drops Cinnamon Vanilla Stevia
Water
- - - - - - - - - - -
4oz Lily's Stevia Sweetened Dark Chocolate Chips
2 Tablespoons 30 cal/cup Almond Milk
1 teaspoon Coconut Sugar
2 Tablespoons Swerve Erythritol Confectioners Style
10 drops Chocolate Stevia

     From first group of ingredients~place your 3 oranges in a pot of water, enough to cover the oranges and simmer for 1-1 1/2 hours to tenderize.  Remove, drain, cool and cut into quarters and blend in food processor til smooth liquid.  Add remaining ingredients in group one and continue to blend in food processor or mixer.  Pour into Pam sprayed 6" Springform Pan and bake at 325 for 45 minutes, may still be giggly in center, and that is ok as it will continue to set up as it cools.  Chill in fridge for several hours or overnight.  Meanwhile, from second set of ingredients, slice a medium orange into thin slices and lay in non stick skillet, sprinkle with Erythritol and a few drops of Cinnamon Vanilla Stevia.  Add water to cover bottom of skillet and simmer off, continuing to cook til rind starting to lightly brown.  Flip and lightly brown other side of rind as well, set aside.  From third set of ingredients, add Chocolate Chips and Almond Milk, Coconut Sugar, Erythritol, and Chocolate Stevia and microwave for 20 seconds, stirring til completely melted and smooth, set aside.  After Cheesecake has chilled, carefully remove from Springform pan and flip upside down onto cake platter, frost with fudge glaze ( may need to re heat to soften if too solid to spread), and garnish with candied orange rind.  Finish with a dollop of Whipped Topping, if desired.  Enjoy every magical bite  ;)

For 10 dollars of your first 30 dollar order at Vitacost.com click http://goo.gl/jjEvV7.

German Chocolate Chip Brownies

     Coconut+Pecans+Chocolate=German Chocolate Chip Brownies!!!  I may be having these for breakfast, lunch and dinner!!!  This makes 9 generous servings, each brownie has 167 calories, 10g net carbs and 11.5g protein.  This is love at first bite ;)  PS You simply "gottsa" try this new product find, the Spectrum Decadent Blend Chia&Flax Seed with Coconut and Cacao, it will be in every protein shake I make and as many baked goods as possible!!!

Ingredients~
1 Double Chocolate Chunk Quest Bar
2 Tablespoons 30 cal/cup Almond Milk
1 Jumbo Egg
1/3 cup Egg Whites
4oz Baked Sweet Potato, peeled and mashed
1/4 cup Organic Cacao Powder
1/3 cup Spectrum Decadent Blend Chia&Flax Seed with Coconut and Cacao
1 scoop Cellucor Chocolate Chip Protein Powder
1/4 cup Erythritol
1 teaspoon Baking Powder
Dash Cinnamon
Dash Vanilla
German Chocolate Frosting ( recipe below)
2 Tablespoons Reduced Fat Shredded Coconut, for garnish
10 Pecan crumbled Halves, for garnish
60 Lily's Stevia Sweetened Dark Chocolate Chips, for garnish

     Break Quest Double Chocolate Chip into pieces and stir with 2 Tablespoons Almond Milk and microwave for 30 seconds, then stir til smooth.  Repeat if necessary.  Add Eggs, Egg Whites, mashed Sweet Potato, Cacao Powder, Chia&Flax Seed, Protein Powder, Erythritol, Baking Powder, Cinnamon and Vanilla to Food Processor or Mixer and blend til smooth.  Pour into Pam coated 8X8 and bake at 350 for 15 minutes, may still look slightly wet, but protein products continue to bake as they cool.  Remove and chill, frost with German Chocolate Frosting, then garnish with 2 Tablespoons Coconut, 10 crumbled Pecan Halves, and end with Lily's Chocolate Chips.  Enjoy  :)

For 10 dollars off your first 30 dollar Vitacost.com order, click on http://goo.gl/jjEvV7.

German Chocolate Frosting~
1 Cashew Coconut Quest Bar, torn into pieces
1 Tablespoon 30 cal/cup Almond Milk
2 Medjool Dates, soaked in water 30 minutes and then remove pits
1/4 cup Reduced Fat Shredded Coconut
10 Pecan Halves, crumbled

     Crumble Quest Bar and mix with Almond milk and microwave for 30 seconds, stir til smooth.  Repeat if necessary.  Add to Food Processor or Magic Bullet along with soaked pit less Dates, Coconut and Pecans and grind til chunky but smooth.

Sugar Apple Snowflake Cookies

     Let it Snow, let it snow, let it snow!  The best part of Winter is the Sugar Apple Snowflake Cookies!  If you want a fun afternoon craft project, then cozy up and put your apron on... it will be snowing cookies before you know it!  This makes 14 cookies, each one is 93 calories, 3g net carbs and 10g protein.

Ingredients~
1 Extra Large Egg
4oz Apple, ground in Magic Bullet or Blender
2 Tablespoons Coconut Oil, melted
4 scoops Vanilla Milkshake Quest Protein Powder
1/4 cup Almond Flour
1/4 cup Lakanto Monk Fruit~use code Paige20 for discount at checkout
1 teaspoon Baking Powder
Dash Cinnamon
Dash  Vanilla
About a cup of Cream Cheese Frosting (recipe below)
Food Coloring of your choice
Sugar Pearls, if desired, for garnish

     Blend all ingredients in Food Processor, (except frosting, food coloring and sugar pearls).  Batter may be VERY STICKY, so may need to grease your hands with Coconut Oil.  Drop by 14 equal circles onto Silpat lined cookie sheet and pat down.  Bake at 375  for 5 minutes, may appear to still be wet but will continue to cook as they cool.  While baking, add desired amount of food coloring to 14 Tablespoons Frosting.  When cookies have cooled, spread each cookie with a Tablespoon of Frosting.  Pipe a snowflake with remaining white frosting and dot with sugar pearls at the tip of the snowflakes.  Enjoy  :)

 Ingredients for Cream Cheese Protein Frosting ( makes 2 cups)~
1/2 cup 30 cal/cup Almond Milk
4oz Cream Cheese, brought to room temperature
1/4 cup Cottage Cheese
1 scoop Vanilla Milkshake Quest Protein Powder
2 Tablespoons Coconut Flour
1/3 cup Lakanto Confectioners Monk Fruit~use code Paige20 for discount at checkout
Dash Cinnamon
Dash  Vanilla

     Mix first three ingredients in Magic Bullet til liquefied , then add in remaining ingredients and continue to blend til mixed thru.  Chill in fridge to thicken, store leftovers in fridge.  Makes 2 cups, each Tablespoon is 11.5 calories,.8g net carbs and 1.5g protein.